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- Makes: 8 to 10 servings
- Prep
20 mins
- Cool
40 mins
- Cook
3 hrs
Ingredients
-
1 2/3
cups
all-purpose flour
-
3/4
teaspoon
baking soda
-
1/2
teaspoon
ground cinnamon
-
1/4
teaspoon
salt
-
1/4
teaspoon
ground nutmeg
-
2/3
cup
sugar
-
1/2
cup
shortening
-
2
beaten eggs
-
2
tablespoons
light molasses
-
2 1/2
cups
coarsely chopped cranberries
-
1
Hard Sauce (see recipe below)
Directions
-
Well grease and lightly flour a 1-1/2-quart tower mold or a 1-1/2-quart casserole. Set aside.
-
For pudding, in a medium bowl, stir together flour, baking soda, cinnamon, salt, and nutmeg. Set aside.
-
In a large bowl, beat sugar and shortening with an electric mixer on medium speed until light. Beat in eggs and molasses. Add flour mixture; beat until just combined. By hand, stir in cranberries. Pour into prepared mold or casserole.
-
Cover mold or casserole with foil, pressing foil tightly against the rim of the mold or casserole. Place on a rack in a deep kettle. Add boiling water until water reaches 1 inch above the bottom of the mold or casserole. Cover kettle. Bring to a gentle boil. Steam for 3 to 3-1/2 hours or until a toothpick inserted near center comes out clean. Add more boiling water, if necessary.
-
Cool for 10 minutes. Unmold the pudding and cool for 30 minutes. Serve warm pudding with warm Hard Sauce. Makes 8 to 10 servings.
Make Ahead Tip
- To make ahead, wrap and store cooled pudding in the refrigerator for up to 2 weeks. To reheat before serving, wrap pudding in foil and place on a baking sheet. Bake in a 350 degree F oven for 30 to 40 minutes or until heated through.
Hard Sauce
Ingredients
- 1
cup
sugar
- 1/2
cup
half-and-half or light cream
- 1/2
cup
butter
- 1/2
teaspoon
vanilla
Directions
- In a heavy medium saucepan, cook and stir sugar, half-and-half or light cream, and butter until the butter is melted and the mixture is smooth. Remove saucepan from heat; stir in vanilla. Serve the sauce warm with the pudding. Makes 1-1/2 cups sauce.
